Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.

Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.

The cucumber must be one of the bartender's favorite vegetables — at least that's the case here at Saveur headquarters, where nearly a half-dozen of the drinks in our recipe archive feature the crisp, lightly flavored green gourd.

It makes sense: cucumbers are made up of nearly 95 percent water, making them the ideal botanical ingredient to muddle, mash, or mix into a drink. They're used to equally lovely effect beyond the bar, in dishes ranging from tzatziki to sushi.

In the 1980s, there was just one meaning of cucumber: waxy, dark-green garden gourds filled with a row of chewy, watery seeds, which needed to be peeled and de-seeded before eating.

But today, farmers' markets and grocery stores offer increasing access to the dozens of cucumber varieties grown throughout the world: the knobbly Kirby; the long and super-crunchy Persian; the round, yellow lemon cucumber that, despite its name, tastes mild and sweet.

Late July, when summer produce season typically enters its high point, is the perfect time to enjoy cucumbers in as many was as possible. Here are a few ideas to get you started:

EAT

Fried Cucumbers with Sour Cream Dipping SauceThis appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.

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